Macaroni and cheese
If you keep pasta and good meltable cheese on hand, there’s no reason to make powdered, packaged cheese pasta.
Servings: 10
Preparation Time: 30 minutes
Ingredients
- 1 pound macaroni
- 3 tblsp butter
- 1 medium onion, chopped
- 4 cloves garlic, chopped fine
- 1 green chili, chopped
- 1/4 cup butter
- 1/2 pound aged cheddar
- 1 tblsp chili paste
- 1 cup yogurt
- 1 tsp salt, or to taste
- Toasted Caraway
- Bread Crumbs
- Nutmeg
- Hungarian Paprika
- Fresh Parmesan
Steps
- Boil the macaroni according to its directions. Drain.
- Sauté the onion in the butter until golden.
- Add the garlic and green chili, and sauté another minute.
- Add the cheese. Stir until melted.
- Add the chili paste and yogurt. Stir until mixed.
- Put the macaroni into the serving bowl or container, and pour the cheese mix on top. Add salt. Mix well.
- Sprinkle the caraway and bread crumbs over the top. Sprinkle the nutmeg and paprika over the top to taste. Grate parmesan cheese over the top and let it melt.
I use “Sambal-badjak” chili paste with onion. Tabasco sauce or hot pepper sauce would also be very good. You might choose to reduce to a teaspoon or two depending on the strength of the sauce and your own tastes.
A great way to get both the toasted caraway seed and the bread crumbs is by making bread the night before I make this: sour-dough corn-rye bread with caraway seeds on top. A significant amount of caraway and bread crumbs develop from this process after taking the bread from the oven.
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